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The Best Old-Fashioned Iced Oatmeal Cookies

A tempting stack of freshly baked iced oatmeal cookies piled high on a white plate, glistening under natural light.
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A recipe for classic oatmeal cookies with soft, chewy centers and crisp edges, finished with a simple vanilla glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups old-fashioned rolled oats
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons milk
  • For the Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in the rolled oats by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should be lightly golden, and the centers should look slightly soft.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Once the cookies are completely cool, drizzle or spread the vanilla glaze over the top of each cookie. Allow the glaze to set before serving.

Notes

  • For chewier cookies, slightly underbake them; they will firm up as they cool.
  • Use old-fashioned rolled oats, not instant oats, for the best texture.
  • If you prefer a thicker glaze, reduce the amount of milk used in the glaze mixture.

Nutrition

Find it online: https://spoonfulsnap.com/iced-oatmeal-cookies-recipe/